Thursday, October 2, 2014

Ham + Egg Cups For Brunch! [RECIPE]

Eggs are pretty much a no-brainer when it comes to brunch, whether it be in the form of a frittata, quiche, french toast, straight-up scrambled eggs, deviled eggs, egg sandwiches, or these— Ham And Egg Cups.

I was looking for something easy, fast, and simple. I (obviously) never made these before but thought it would be fun.

  • Sliced ham— fresh, cut thin to put in muffin tin but thick enough to not tear
  • Eggs
  • Oil spray, oil, or butter
  • Optional: Cheese (parmesan, cheddar, anything melty); tomatoes, roasted red peppers, mushrooms, spinach, bacon... the topping possibilities are endless, some though, you may have to cook in advance
  1. Preheat oven to about 350-375degF
  2. Oil or spray the muffin tin
  3. Place the ham slices in each of the cups. If the ham hangs out over the rim, that's ok!
  4. Crack an egg into each ham cup. (I did mine in a small measuring cup in case I got egg shell in the egg when cracking.
  5. Top with toppings
  6. Back for about 13-14 minutes, long or shorter depending on egg preference.
It's hard to tell how long exactly you should cook the egg-ham cups. For the final product below, we did 375degF for about 14 minutes. I'm decently happy with the way it turned out. As you can tell by the last couple of pics, the yolk is still moist, though part of it is cooked dry. [I don't eat my eggs runny for food safety concerns, even if they might taste better.]

The thing about these ham and egg cups is that they still keep cooking even after you pull it out of the oven. You let the cups cool, then take them out. So how you like your eggs, the quality of your oven, your muffin tin, thickness of ham, and coldness of eggs, will all depend on what temperature you should cook these and for how long. I'd say no higher than 375degF, though. And if you do a topping with cheese, bake it until it's slightly undercooked and then move it to under the broiler to brown the tops to a golden.

Let us know if you try this recipe at home in the Comments below or on Twitter or Instagram (@mdesenna), we'd love to hear about and see it! :> xoxo

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